Description
A vibrant mix of roasted vegetables and tangy feta, all drizzled with a refreshing lemon yogurt sauce—easy, healthy, and delicious.
Ingredients
For the roasted vegetables:
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
1 small sweet potato, cubed
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and pepper, to taste
½ cup crumbled feta cheese
For the lemon yogurt sauce:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, grated
Salt and pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Toss vegetables with olive oil, oregano, garlic powder, salt, and pepper. Spread in a single layer on the sheet pan.
Roast for 25–30 minutes, tossing halfway through, until tender and golden brown.
Make the lemon yogurt sauce: In a bowl, whisk together yogurt, olive oil, lemon juice, zest, garlic, salt, and pepper until smooth.
Sprinkle feta over roasted veggies in the last 5 minutes of baking so it warms slightly but doesn’t melt.
Serve warm with a drizzle of lemon yogurt sauce. Garnish with fresh herbs if desired.
Notes
Add chickpeas or quinoa for extra protein.
Use any seasonal vegetables you like – broccoli, carrots, or eggplant work great.
Store leftovers in the fridge for up to 3 days; reheat and re-drizzle with sauce.
Sauce doubles as a dip or dressing for grain bowls or wraps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course / Sheet-Pan
- Method: Roasting
- Cuisine: Mediterranean-Inspired
